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Ingredients 1/2 toor dal 1/4 cup yellow moong dal 1/4 cup masoor dal 1 onion grated 2 green chillies sliced 1/4 tsp. ginger grated 1/2 tbsp. coriander finely chopped 1/2 tsp. cumin seeds 1/4 tsp. red chilli powder 3-4 tbsp. butter salt Method Mix and wash dals well. Soak for 30 minutes. Pressure cook till soft but not overcooked. (Approx. 3 whistles) Mash a little with the back of a spoon, while hot. Heat butter in a deep pan. Add seeds, allow to splutter. Add onion, ginger and green chillies. Stir fry till soft, add masalas (red chillies and salt) and dals, mix well. Bring to a boil. Simmer for 3-4 minutes. Garnish with chopped coriander and lemon juice. Serve hot with rice, rotis, etc.
Ingredients 1 cup toor dal 2 1/2 cups water 1 tsp. red chilli powder 1/2 tsp. coriander seed powder 1/4 tsp. turmeric powder salt to taste 1/4 tsp. garam masala (optional) 2 pinches asafoetida 1 tsp. chopped tamarind 1 tsp. jaggery crushed 1 tbsp. ghee 1/2 tsp. each cumin and mustard seeds 1 stalk curry leaves 1/2 tomato chopped fine 1 tbsp. chopped coriander Method Wash and pressure cook dal till done. (Approx. 4 whistles will do). Cool cooker and remove dal. Beat the dal with a hand beater till smooth. Keep aside. Make a thin paste of the dry spice powders and salt and 1/2 cup water. Heat ghee in a saucepan, add the seeds to splutter.add tomatoes and curry leaves. Fry for a minute. Add masala paste. Fry for a minute. Add the chopped tamarind and jaggery. Stir for a minute more. Add dal and stir. Add water. Bring to boil and simmer on low for 7-8 minutes. Garnish with chopped coriander. Serve piping hot with steamed rice and papads.
Sweet Sour Dal
Ingredients 1 cup toor dal 1 tbsp. mint leaves finely chopped 1 tbsp. coriander leaves finely chopped 1 stalk curry leaves 1 tbsp. broken jaggery 3 tbsp. tamarind water 3 green chillies 1" piece ginger 1 tsp. red chilli powder 1/4 tsp. turmeric powder Method Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water. Keep aside. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness. Garnish with chopped coriander. To be served with hot steamed rice. To serve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. Serve along with a serving of the dal. 1/2 tsp. dhania (coriander seed) powder 1/4 tsp. garam masala 2 pinches asafoetida salt to taste 1/2 tsp. each cumin & mustard seeds 2 tbsp. ghee 5 cups rice starch water or water
Ingredients 1 c1 cup yellow moong dal 1 bunch fresh spinach chopped fine 1 tsp. ginger grated 1/2 tsp. garlic grated 4 green chillies 1 tbsp. coriander chopped fine 1/2 tbsp. lemon juice 1/4 tsp. clove-cinnamon powder. 1/2 tsp. each cumin and mustard seeds salt to taste 2 tbsp. ghee Method Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water. Keep aside. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness. Garnish with chopped coriander. To be served with hot steamed rice. To serve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. Serve along with a serving of the dal.
Add lemon juice. yellow channa dal 1 tbsp. dhania (coriander seeds) powder salt to taste 1/2 lemon 1 tbsp.Spinach Dal Ingredients 1/2 cup green moong dal 1 tbsp.haldi (turmeric) powder 1/2 tsp. Remove dal. Garnish with chopped coriander. ghee or oil 1/2 tsp. garam masala 1 tsp. . Put ghee in a pan and heat . Once they splutter add ginger. add the cumin & coriander seeds. red chilli powder 1/4 tsp. (Approx. Pressure cook dal. each cumin and mustard seeds 2 cups water Method Both dal together add 1 cup water and a pinch of turmeric. Check and add salt if required. Fry for a minute. Bring to a boil. coriander chopped 1/2" ginger grated 1/2 tsp.4 whistles will cook the dal). Add remaining water and stir well. Cool the cooker. Serve hot with hot steamed rice. Add the paste of spice powders. Mix all the spice powders in 1/2 cup water to make thin paste. add the dal.
asafoetida. add chopped coriander and fried onions. Stir gently. Transfer to a cooker container. each cumin & mustard seeds Method Wash dals together. add seeds. Serve hot with steamed rice or parathas. Pour over dal while spluttering. . Ghee from the saucepan and keep aside. Fry for a minute. Drain out with a spoon. and pressure cook till done. Heat the ghee in a saucepan and fry the onion till dark brown and crisp. add dals and stir for 2-3 minutes. ghee 1/2 tsp. Add ginger and garlic to the rest. and curry leaves. Stir gently.Lasan (Lahsuun) Dal Ingredients 1/2 cup yellow moong dal 1/4 cup masoor dal 1/4 cup toor dal 3-4 flakes garlic crushed 1" piece ginger crushed or grated 4 green chillies finely chopped 1 stalk curry leaves 1 tbsp. Add 3-3 1/2 cups water. Reheat the ghee kept aside. turmeric powder 2 pinches asafoetida salt to taste 3 tbsp. Transfer to serving dish. Add the turmeric to the dal. (Approx. Remove 2 tsps. coriander finely chopped 2 onions cut into rings or very thin strips 1/4 tsp. Drain water.3 whistles) Cool cooker and remove the dal.
1 tsp oil .1 1/2 tsp * garam masala .1 tsp chilli powder .4 onion finely chopped . To this add onion and ginger and fry. Boil on a low flame.1/4 tsp * sugar . In a pan take the oil and heat. till the onions turn golden brown. stirring occasionally for five to ten minutes.1/4 tsp * coriander powder . Now add the tomatoes and let them cook for a few minutes.1/2 tsp * Method Cook the dhals together in the pressure cooker.Tasty Dhal Ingredients whole green gram (moong) . Allow it to cool.1/2 cup ripe tomatoes cut into cubes . Now add the cooked dhal and stir.1/2 cup gram dhal .4 chopped ginger . Add all the dry masalas . Garnish with chopped coriander and serve hot with roti or puri or any rice dish.1/4 tsp * salt to taste fresh cream (optional) . U may have to wait for five to six whistles.tsp turmeric powder . Add the fresh cream before taking off the fire. salt and sugar.2 tablespoons .1 inch chopped coriander . cumin powder .
Add some lime juice and serve it with rotis/rice.2 pods (sliced or minced) coriander leaves . After the seeds splutter add hing.for garnish curry leaves .1 . fry for 4-5 minutes. For Tadka: cumin seeds .1.to taste lime juice .2 tsps Method Pressure cook the dal with turmeric. Then add the green chillies and garlic and fry them for a minute. (Take care to see that the dal is not mushy) Take a non stick vessel and add ghee. cumin seeds and mustard seeds.1 tsp mustard seeds .for garnish salt .Dal Tadka Ingredients moong dal or masoor dal . Garnish with curry leaves and coriander leaves.3 or 4 (acc to ur spice level) garlic .5 cups turmeric .a pinch green chillies .1 tsp ghee . Add the cooked dal and salt.a pinch .2 tsps hing .
add onions and fry for few minutes.1/2 tsp salt .1 cup onion (cut into small pieces) -1 cup garlic . & garlic In a pan heat oil.1tsp green chilies .2-3flakes kasoori methi (optional) . . add the mashed moong dal and little water if required.2-3 chilli powder . It is great with rotis. kassori methi leaves and chilli powder .Daal Ingredients moong dal . Garnish with fresh coriander leaves. After few minutes. little salt. tomatoes.to taste Method Cook moong dal with 2 cups of water. Now add green chillies.
Add cutlets.Phanu (Pahadi Daal Gravy) Ingredients dal moong or arhar .1 medium.to taste water Method Wash daal and soak it in water for 2 hrs. Make small cutlets out of this paste and deep-fry them Keep the cutlets aside put 1 tbsp oil in a frying pan. Take 1/4 portion of the paste. cover with lid and let it cook at low fire.3 tbsp a pinch of asafoetida (hing) a pinch of turmeric salt . Add jeera.1 cup onion . Blend the soaked daal with yogurt and chillies in a blender to form a thick paste. Pour 3 cups of water and cook it till it boils. chopped ginger-1/2 tsp grated oil ( for frying and sauteing) 1/2 tbsp rai (mustard seeds) 1/4 tsp jeera 4 to 5 green chilies yogurt . (Amount of water can be increased/decreased if you want thinner/thicker consistency). Add the remaining 3/4 paste. rai (mustard seeds).heat it. hing and let them splatter a little bit. Add chopped onion and turmeric. Heat some oil in a thick pan. Serve with hot rice .
coriander. Method Heat oil in pressure cooker. sugar. Add washed daal. Add salt.add red chillies.3 pieces each (smashed) cinnamon powder . Add salt. curry leaves.powder (optional) 1/2 tbsp. Add to the cooked daal. & turmeric pow. Test the salt-remove from the oven. of white cummin powder 1/2 tbsp. Ingredients for Ghee Bhat two cups of basmati rice 1 tbsp. Let it be cool. parota (paratha) etc. Add rice and keep stirring. of sugar. . Let them splutter. oil cloves. Grains should be intact. Add potatopieces. Add onion and fry. Let the gravy thicken on medium flame. Add it. Add mustard seeds. Remove. Pressure cook until it is done. The daal will be thick and a sweet aroma will come out if cooked properly. Chholar daal goes well with puri. loochi. cardamom . a handful of dry chieves. of turmeric powder salt. It is a very popular dish in west bengal. salt. of coriander powder. Mix cumin. of curry leaves.Ghee Bhat with Chholar Daal Ingredients one cup of chholar daal (chana) one large onion-sliced one large potato-cut into pieces 2/3 dry red chillies 1 tbsp. In 1/2 cup of water. Meanwhile dry roast clovecardamom-cinnamon powder. Heat ghee. of black mustard seeds.curry leaves and chieves. 1/2 tbsp. 1/2 tbsp. ghee. Method for ghee bhat Cook rice with 4 cups of water. a handful of dry curry leaves.1/2 tbsp.
let it cook on slow heat for another five minutes. 1/2 tsp. garam masala powder 1 tsp.turmeric powder 1/2 tsp. jeera 1 pinch of hing salt to taste 2 tbsp. let them cook for 1-2 minutes.Spicy Channa Dal Ingredients 1 cup channa dal [black gram dal]. When jeera starts splutter put garlic & onion. If the dal is more thick. 5 cup water. 1 medium tomato finely chopped. each ginger & garlic finely chopped. Open the cooker & mix the masala throughly. let the dal boil once with masala. cilantro finely chopped. water. In the meantime take ghee in a pan. Now dal is also done. salt & butter. red chilli powder Method Wash the dal & in pressure cooker put the dal. pure ghee . so that it can taste really good. 1/2 tsp. 2 tbsp. in last add red chilli & garam masala powders. After one pressure. let it cook again for another minute. turmeric. 1 small onion finely chopped. let it be little golden brown. boil little water and mix it while dal is boiling. 1 tbsp. 2 green chillies finely chopped. Serve hot with chapati or rice. chopped chilli & chopped cilantro. Then add hing. heat it & put jeera. butter 2 tbsp. now mix tomatoes & ginger.
Serve hot with chapati or rice. onion. tomato. 2 table spoon of lime juice 2 table spoon oil 1/2 tea spoon jeera pinch of hing (asafoetida) 2 green chillies (finely chopped) salt to taste . salt. Now add lime juice in it and mix it well.Dal Palak Ingredients 1 cup tur dal (wash it and soak it for1-2 hr with hot water) 1 cup spinach leaves (wash it and chopped it) 1 tomato (finely chopped) 1 onion (finely chopped) 1/2 tea spoon ginger garlic paste 1 tea spoon red chilly powder 1/2 tea spoon turmeric powder 1 tea spoon coriander powder Method Take a vessel and cook tur dal in it. ginger garlic paste and hing. turmeric powder. When it cooked 3/4 then add spinach leaves. In a frying pan heat the oil and add all above mentioned ingredients (except lime juice) and pour it over cooked dal. Now cook all the things till they are cooked completely.
garam masala. Now put amchur powder in it and fry for 5 minutes till dal is further dry. Now put dhania powder. Now put moong dal dried of water in it and fry. salt. salt as per taste 10 gms red pepper 1 teaspoonful ground dhania powder 1 teaspoonful amchur powder 1/2 teaspoonful jeera . Now put cooking oil in second frying pan and put jeera into it and allow till it turns brown. Dish is ready to serve. red pepper into it and fry with covered lid for 6 minutes and in between keep stirring potatoes. Also put some dhania powder in it. Keep frying pan with cooking oil on heat and put potatoes in it and fry for 3/4 minutes. black pepper. Can serve 5 persons.Aloo Moong Dal Karara Ingredients 250 gms aloo (potato) cut in square pieces 100 gms moong dal 2 nos medium tomato cut in medium pieces 50 gms green chilli 20 gms black pepper 2 teaspoonful garam masala Method Boil moong dal with little water enough to boil in cooker for 5 minutes on low heat after one whistle and allow pressure to release. Now mix tomato pieces in this as also fried aloo (potatoes) from second frying pan.
the dish is ready. Put the entire masala in cooker. pinch of turmeric powder. turmeric powder. 1/2 spoon chilly powder and turmeric. add 1/2 spoon salt. do not release pressure. For Masala Preparation: Take a kadhai. add water if required. serve hot with rice or chapattis. make sure added water is boiled. give one more whistle. cook again for five minutes. and coriander leaves. Add garam masala. put grinded onions. Hurray. 1 spoon salt. After that add jeera. after the 4rth whistle put on sim for sometime. 2 tomatoes 1 green chilly garam masala coriander leafs . cook it till onions turn brown.Spicy Punjabi Chaane Ki Dal Ingredients 1 katori chaane ki dal salt. 3/4 whistles. after that turn the gas off. add ghee. pinch of chilly powder. add green chilly. and put it on sim for some time. chilly powder (quantity mentioned in method of preparation) 2 onions (grind it) garlic (10-12) flakes 6-7 spoon ghee jeera (1/2 spoon) Method Wash channe ki dal properly with plenty of water. Add crushed tomatoes. Put it in pressure cooker along with 3 1/2 katori water. add garlic.
cumin powder and stir-fry briefly. garlic 8-10 cloves green chilies 2-3 nos. chana dal and kidney beans in sufficient water for at least six hours. red chili powder 1 tbsp. cumin powder 1/2 tbsp. add six cups water and pressure-cook for half an hour or until the dals are completely cooked. tomatoes 3 nos. butter 3 tbsp. add chopped garlic. Crush kasuri methi between the palms. Method Clean. with skin 1/2 cup chana dal 1/4 cup red kidney beans 1/4 cup onions 2 nos. Add salt. slit green chillies and saute for four to five minutes or until the onion is golden brown in colour. Meanwhile. Wash and finely chop tomatoes. Peel and finely chop onion and garlic. sprinkle on the dals and serve hot. chopped coriander leaves and cook dal for ten minutes on low heat. Wash.4 cup kasuri methi 1 tbsp. remove stem and finely chop green chillies. Wash and chop coriander leaves. stirring continuously. Add chopped tomatoes and cook on high heat for three to four minutes.Punjabi Dal Ingredients urad dal. fresh coriander leaves 1. Add chopped onion. oil 4 tbsp salt to taste . stir-fry briefly till golden brown. wash and soak urad dal. Add red chilli powder. stirring occasionally. heat oil in a pan. Drain soaked dals. Stir in the cooked dals and butter and mix well.
For the Seasoning: 1 tsp mustered seeds 1 tsp urad dal 1 tsp cumin seeds a few curry leaves 2 tsp oil . Cover and let it cook well till the tomatoes are soft and almost mashed-up.Tomato Dal Ingredients 1cup uncooked toor dal 4 med sized tomatoes-chopped 1green chilly-sliced coriander leaves-finely chopped 1/2 tsp turmeric powder 1/2 tsp asafoetida salt to taste Method Clean the dal. tomatoes and green chilly. When the dal turns brown and the mustard seeds begin to splutter add the curry leaves. urad dal and the cumin seeds. Add the cooked dal and mix well. Serve hot with plain rice or phulkas. turmeric powder and the asafoetida and pressure cook the dal. heat 2 tsp oil and add to it the mustard seeds. add required water. In a sauce-pan. Remove from fire and garnish with chopped fresh coriander leaves.
Then add them to the daal along with the curry leaves. take out from the cooker.1 curry leaves (optional) Method Wash and peel the potato.Hot & Tasty Dal Ingredients toor daal . add salt and the seasoning. Cut the potato and the tomato into pieces. mustard seed. cummin seeds) . Serve with plain rice. black pepper powder .1 cup potato . After it is done. black pepper and pressure cook it.1 or 2 teaspoons salt seasoning (oil.1 tomato .
add onion & fry till its light brown in color. salt. Let it cool. add the cooked daal. add jeera & rai. ginger. In a frying pan add the ghee. when they start spluttering. Serve hot with chappati or rice. 4-5 tsp ghee salt to taste Garnish 1 tsp jeera (cumin seeds) 1 tsp rai (mustard seeds) a few bunches cilantro (dhania leaves) 1/2 tsp chat masala or a few drops of lemon juice . When you see the masala & the ghee separating. Add tomatoes & continue frying. Garnish with cilantro & chat masala/lemon juice. Add a little water if needed. green chillies. Add zucchini & fry till it becomes soft. Cook for about 5 minutes. few drops of ghee. Mix well. curry leaves & garlic for about 20 minutes.Masoor & Tuvar Daal With Ingredients 1 cup masoor daal 1 cup tuvar daal 2 small zucchini (cut to small cubes) 2 onion (finely sliced) 6-7 garlic (finely sliced) 1 inch long ginger (finely sliced) 3-4 tomatoes (cut into big cubes) a few curry leaves 5 green chillies (finely sliced) Method Pressure cook the two daals with a little turmeric.
1 tbsp. tastes great with rice. curry leaves and asafoetida till cumin sputters. . and garam masala and salt as per your taste. asafoetida clarified butter/ ghee Method Heat the dal in a pan.which is obtained by blending the coconut and 2 cups water. and add cumin seeds. On a separate pan.Godi Dal (Mangalorean Dal) Ingredients 1 cup toor dal. tamarind. Pour this mixture in the boiling dal and cover. jaggery 2 tbsp. heat the ghee. Serve with a garnish of chopped coriander. Add the jaggery and tamarind water. curry leaves. "milk" of half coconut . add the coconut milk and bring to a boil.cooked and mashed rough to form a paste. soaked in water garam masala to taste cumin.
you can add some vegetables while boiling dhal. In a small kadhai. They should look white in colour. Add this seasoning to the cooked dhal. To make rontas: Mix rice flour and maida/wheat flour and salt . Put the hot rontas in hot dhal and serve. Remove from cooker and add slit green chillies. flatten these balls with the help of your fingers to form small puris.Rontas Dhal Ingredients 1 cup maida or wheat flour salt to taste ingredients for dhal 1 cup tur dhal 4 green chillies. Add mustard seeds. Make small balls as in case of puris. They should not be fried for long. a pinch of asafoetida 2 dry red chillies 1 tsp mustard seeds 1 tbsp oil or ghee a few curry leaves . Remove the rontas and deep fry in oil. Add enough water to make a smooth dough.wash the tur dhal and pressure cook. When the seeds crackle. You can dip your fingers in a little oil and then flatten the balls. heat oil. The dhal should not be very thick. If children are fussy about eating vegetables. asafoetida and salt to it. It can be a complete and nourishing meal for them. On a clean cloth. add bits of red chillies and curry leaves. Mix well with water and boil again.slit Method To make dhal.
Spinach & Moong Dal Special Ingredients 1 fresh bunch of spinach thoroughly washed and cut 1 cup moong dal 1 medium sized tomato chopped 2 pods of garlic. If the gravy is too thick. stir occasionally And your spinach & moong dal special is ready to be served! 1/2 tsp turmeric powder 2 tsps coriander powder juice if one lemon 2 tsps sugar 2 tbsp oil salt to taste . crushed 1 tsp cumin seeds 1 tsp ajwain seeds 2 tsps red chilli powder or as desired Method Wash the moong dal well and pressure cook (three whistles) Take oil in a deep nonstick pan/pot Add cumin seeds. ajwain seeds and let them splutter Add garlic and ginger Add tomatoes and saute for a couple of minutes till they are soft Add pressure cooked moong dal along with the water which is used to pressure cook the dal. crushed 1 piece of ginger.add juice of lemon Cover the pan/pot and let the vegetable simmer for few minutes till the spinach is tender. red chilli powder. turmeric and coriander powder and let the gravy simmer till everything is mixed well Now add the chopped spinach and mix well . sugar.add some more water Add salt.
Add dal mixture and bring to boil.remove dal & beat with spoon or a hand beater.rice or pulao. 1/2 tsp of turmeric 1 tsp chilli powder. whole coriander seeds. 1 tsp mixture of mustard seeds.and grated ginger and cook it until soft. . 1 tsp of dry mango powder 1/2 inch grated ginger. Cool down cooker. When seeds states poping add chopped onion.cumin. Method Wash dal thoroughly and add 2 cups of water and cook the dal in a pressure cooker until done. 2 tbsp of fresh chopped coriander. salt as per taste. 1 green chilly chopped. Add dry mango powder and tsp of chilli powder and fry for a minute.fenugreek & whole coriander seeds. cumin seeds fenugreek seeds. 2 tbsp of cooking oil. Heat 2 tbsp of oil in a kadai or a saucepan. 1 tomato finely chopped. Simmer for 5 to 10 minutes. Add tsp mixture of mustard. Serve this dal fry with roti. Take dal fry in a serving dish and garnish it with chopped fresh coriander.Dal Fry Ingredients 1 cup of toor dal 1 onion cut into long stripes.tomato.
keep on medium fire to boil till the dal is half cooked.add to the half cooked dal. 1/2 tsp mustard seeds-sarson 1 dry red chilly a few curry leaves 1 tbsp ghee or 2 tsp oil . Serve with rice. Peel the mango cut into big pieces. Add chopped onion and garlic and fry till brown. Cook till dal is tender and the mango pieces are cooked to a pulp. Keep aside. Aam dal should be watery in consistency. Add red chillies and curry leaves.Aam Dal Ingredients 1 cup aahar or tuvar dal half tsp haldi-turmeric powder 11/2 tsp salt or to taste 1 unripe mango 1 onion-finely chopped 3 cloves garlic-finely chopped Method Wash and soak the dal for 1 hour Add 11/2 tsp salt and haldi. Add to the cooked dal. Heat the ghee in a frying pan and fry the mustard seeds till they splutter.
asafoetida (hing): a pinch red chilli powder: 1.2 tsps ghee: 1tsp methi seeds: 5-6 seeds jeera : 1 tsp red chillies : 2-3 . one whole tomato. tur daal. a little of the coriander.extract the pulp and add the tamarind water to the daal mixture. In a sauce pan. Boil tamarind and half of the kadipatta leaves separately. Cook on a slow flame for 2-3 minutes.add the remaining garlic and kadipatta. Cook on a slow flame. 2 garlic flakes.Quick Dal With Palak Ingredients tur daal: 1cup palak (spinach) : 3-4 bunches tomato : 1 cup tamarind : a small ball garlic flakes: 3-4 onion: 1 (small) kadipatta : 10-15 leaves coriander (kotmeer): a bunch Method In a pressure cooker add water. Allow to stand for a few minutes. methi. Serve hot with rice and ghee and papad. till the tamarind becomes soft . asafoetida and close the cooker. add it to the daal and immediately cover the daal with a tight lid. spinach. Cook until the daal is soft (about 5-8 mins). heat a little oil . one onion sliced into pieces. Add salt and chilli powder. Mash this cooked mixture lightly. When the oil is hot and sputtering. add red chillies (2-3) and jeera.
3 to 4 ginger grated coconut-3 tea spoon salt lemon or raw mango juice 3 tea spoon oil for seasoning. Grind soaked chanadal with green chilli. After that add salt.Kosambari Ingredients one cup chana dal green chilli. ginger roughly. Method Soak chana dal for 3 to 4 hours. Garnish with coriander leaves. jeera (if you need more spicy add red chilli). lemon juice & coconut powder. mustard seeds. Season that with oil. corianedr for garnishing. .
Stir until boiling. garam masala. coriander leaves. Add tomatoes. Stir occasionally. Add broccoli. eggplant. Then add cooked dal. some salt if needed.Dhansak Ingredients 1/4th cup toor dal 1/4th cup moong dal 1/4th cup urad dal 1/4th cup masoor dal 1/2 to 1 cup green pepper diced 1/2 to 1 cup broccoli 1/2 to 1 cup eggplant 1/2 to 1 cup carrots 1/2 to 1 cup celery 1/2 to 1 cup tomatoes Method Wash toor dal. ghee (optional) . Cover the vessel. Add ginger-garlic paste and fry for some more time. oil coriander leaves 1/2 tsp. Add some salt. Cook the vegetables. green chilies. Add ghee for great taste. 1/2 to 1 cup onions 1 tbsp. carrots. garam masala salt to taste 1/4th tsp. green pepper. Heat oil add cumin seeds. Add some water. celery and cook in the pressure cooker. moong dal. Add 2 to 2 1/2 cups of water. urad dal and masoor dal together. onion and fry until onion becomes golden brown. cumin seeds 1 tbsp. ginger-garlic paste green chilies.
Fried dal: ( Boiled lentils separated from their soup)Heat 2-3 tablespoons of oil in a frying pan and add onions to it. Heat 2 tablespoons oil and add finely chopped garlic. Eat it with boiled rice or take it as an appetizer.If the ras gets thick then add more water and boil. rajma. cinnamon ticks and hing till the garlic becomes light brown and cloves begin to splutter . garam masala. cloves. chori dal(gehat) (approximately 1/4th cup each) soak all the dals overnight for quick cooking.Pahari Ras & Fried Dal Ingredients equal amounts of whole urad dal. black eyed pea. Don't over cook the dals. whole chana dal (black chana). Cook the tomatoes till they lose their water and then add the dals to it and mix well. cinnamon sticks (6 1/2 inch pieces) oil salt to taste finely chopped garlic(1 tsp) half bulb of finely chopped onion half tomato finely chopped pinch of hing(asafoetida) 3 chopped green chillies (divide the chopped chillies into 2 portions) . Make a free flowing (very thin) paste of rice flour and add it to the soup Pour the soup in a skillet or kadhai and keep cooking it for several boils on medium heat. Saute the ras with it . bay leaves salt till tender. two table-spoons rice flour (you can soak rice for an hour and grind it too) pinch of turmeric powder 2/3 tsp coriander powder 1 tsp garam masala powder 5 cloves 2 bay leaves Method Pressure cook all the dals with turmeric powder. coriander powder. one portion of green chillies. Separate the lentils from the lentil soup with a sieve or rice constrainer. cardamom. Fry the onions till they become golden brown and then add tomatoes to it along with some salt and green chillies.
Make vaghar add curry leaves and turmeric. Pressure cook toor dal(1/2 cup).Bellary Saaru Ingredients 1/2 cup toor dal 1 small cup coconut 3-4 green chillies 1/2 cup coriander seeds 1/2 bunch cilantro 3-4 teaspoon cumin seeds pinch of asafoetida 1 onion Method Grind all to paste with water except onion. onion and fry (golden brown). Then add paste boil well for ten minutes. 1 1/2 cup water 1/2 cup toor dal 3-4 tsp tamarind juice salt to taste curry leaves (optional). Add toor dal boil for five minutes and add tamarind juice. .
urad dal 1 tsp.Moong Dal Rasam Ingredients 5-6 tsp. Now add the cooked moong dal. cumin seeds 2 red chillies (or according to taste) 1/4 tsp. salt to taste and bring it to boil. black pepper 1/2 tsp. oil 1/4 tsp. cumin seeds. In a little oil fry hing. shredded coconut little turmeric powder curry leaves 1 ripe tomato salt to taste . moong dal 3-4 tsp. After the seeds pop add the curry leaves. Grind these ingredients along with the cooked tomato. red chillies for a while until the dal turns little brown in color and add coconut at the end. black pepper. hing 6-7 tsp. It is always better to have little moong dal or else the rasam will become thick. urad dal. the ground mixture. Add a tomato to this to cook with. Mix them well. turmeric powder and little oil. To a vessel add little oil and mustard seeds. Serve this with rice. mustard seeds Method Pressure cook moong dal with some water.
Cook till the daal starts to boil. Remove and churn it using buttermilk churner. In a hard bottomed pan. ginger. slit into two 2 tsps ghee chopped coriander leaves juice of one lemon . add cumin seeds. 1/4 tsp turmeric 1" ginger piece. salt and turmeric. pour ghee. Add water if the consistency is too thick. Add the cooked daal. cut into small pieces 1 green chilli. Remove from flame and add chopped coriander leaves and lemon juice. garlic and chilli pieces.Quick Daal Ingredients 2 tbps of tur dal 2 tbsps of udad dal 2 tbps of moong dal 2 tbsps of udad dal 2 pieces of garlic 1 tsp of cumin seeds (jeera) a few curry leaves salt for taste Method Pressure cook all the daal together. curry leaves.
When palak is done add dal and mix well. Saute for a minute. . Now heat oil in a pan. Add 1 cup of water and mix well and cook for 3 minutes. Pour tamrind water and salt. Add palak and mix well. Pressure cook tuar dal. Allow to cook for 5 minutes. Add some water while cooking. It goes very well with rice. Add red chillies curry leaves and turmeric. Add mustards and methi seeds.Pulla Kura Ingredients tuar daal 1/2 cup palak 1 bunch (250gm) tamrind pulp 2 tbsp or according to your taste turmeric powder a pinch oil 1 tea spoon red chillies 4-5 crushed mustards 1/2 tsp fenugreek seeds 1 tsp curry leaves 5 hing 1/4 tsp salt to taste Method Clean and wash palak leaves. Add hing powder and mix well. Chop them.
Add water as per the thickness required.Khatti Masala Daal Ingredients tur daal . Add curry leaves.1 tsp jeera seeds . Add the smashed tur daal. Garnish with coriander leaves.1 cup oil .1 ginger paste . Fry for a minute Add onion and fry till slightly brown. Add ginger and garlic paste. mustard seeds and jeera seeds. Add saltto taste.1 tsp tomato(diced or crushed) . Add tamarind (not paste) in it.1 tsp Method Wash tur daal and boil it. Add turmeric powder and red chilli powder. In a kadai. Smash it.2 tblsp onion . put oil. Then add the tomatoes (paste or diced).1 tsp curry leaves salt to taste coriander leaves .1/2 tsp garlic paste . turmeric .1/2 tsp mustard seeds . Cook it till the oil separates.3 tblsp tamarind .6-8 pieces (not paste) red chilli powder . Fry for a minute. Cook it for 4 to 5 mins.
After 10-15 mins when both the ingredients are cooked.1 tbsp oil .1-2 chopped salt to taste sugar . remove and wash them with cold water. Add the spinach paste and mix well. chilli and tomatoes.2 tbsp Method Wash the spinach and dal and put it in a vessel to boil with half a cup of water. Heat oil in a pan and fry the onion. low in fat.1 chopped green chilli . High in nutrition. Cover and simmer for 5 minutes. Serve hot with chapatis or rice.1 chopped tomato . Squeeze out all the excess water and grind to a fine paste.3 cups chopped moong dal .Dal Spinach Ingredients spinach .4 tbsp onion . . Stir. Put in the salt and sugar.
1 (chopped) tomatoes . Add in the dals. Add salt to taste and cook for about 4-5 minutes or till the spinach is soft and cooked. Add tomatoes and fry for about a minute or two. so the cooking time will be less.2 (chopped) ginger .1/2 cup onions .All-in-one Dal Ingredients toor dal .1/4 cup carrots .1/4 tsp. (You can also boil the spinach along with the dals.2 to 3 cloves (chopped) peas . Add some water if the mixture is too thick.1 cup (chopped) salt to taste turmeric .1/2 (chopped)(can use the frozen peas and carrots available) spinach . . Method Boil both the dals with turmeric in a pressure cooker.1/2 cup moong dal .about 1/2 sq. Boil or microwave separately the peas and carrots for a few minutes till they are cooked.). cumin seeds and a dash of asafoetida.1 (chopped) green chillies . In a non-stick pan or kadai. Add in the onions. spinach. saute the mustard seeds.in (chopped) garlic . peas and carrots. ginger. garlic and green chillies and fry for sometime.
to taste chilli powder . sambhar powder and tomatoes and mix well. Saute till the ghee oozes out.2 tbsps cumin seeds .2 chopped hing. Add salt and mix well. Add chilli powder. . add cumin seeds and splutter.1 tsp turmeric powder . Heat ghee in a pan.1 cup moong dal .Yellow Dal Ingredients tur dal .1/4 cup tomatoes.11/2 tbsps ghee . hing.1 tsp Method Cook both the dals with turmeric powder in the pressure cooker. Lastly add the cooked dals and boil for few minutes.1 tbsp sambhar powder .to taste salt.
Pressure cook the spinach with enough water for 6-7 mins (1 whistle). For Seasoning oil : 1 tbsp asafoetida : a pinch mustard : tsps cumin seeds : tsps turmeric : tsps dried red pepper : as per liking curry leaves (optional) . sugar Method Soak the chana daal and peanuts in water (preferably hot) for 30 mins. Meanwhile mix the besan flour in yoghurt to make a smooth paste. Add salt. sugar and bring the spinach mixture to vigorous boils (2 to 3). Prepare the seasoning (tadka) with the mentioned ingredients and pour over the spinach. Mash the cooked spinach (along with the water) to form a pulpy mixture. Add the besan-yoghurt paste to this spinach.Spinach-n-yoghurt Daal Ingredients spinach (palak) : 1 bunch (washed and chopped) yoghurt / curd (dahi) : 3 tbsp yellow gram (besan) flour : 3 tsps yellow gram (chana) daal : 1 tsps (optional) peanuts (raw) : 2 tsps (optional) salt.
1 tsp. & Salt for about 10-15 minutes in medium flame Make paste of red dried chilli and garlic by adding little water in the blender Once dal is done add the above mixture in it. turmeric pd. salt Method red dried chilli 10-11 fry in 1 tsp. green coriander and mix well with onion and add it to the dal. Garnish with green coriander. masoor dal 50gms urad dal 50 gms turmeric pd.Mixed Spicy Dal Ingredients tuvar dal 50 gms channa dal 50gms. tej patta & onions and fry till brown Now add tomato. moong dal 50gms. For tadka. heat oil. serve hot with any vegetable in the main meal For Tadka onions 1 medium size finely chopped tej patta 1-2 tomatoes 1 (optional) green coriander leaves finely chopped oil . of oil garlic 9-10 cloves Method Soak all the dal together overnight Boil it in pressure cooker by adding water.
Add salt. add the capsicum and stir fry for 5 minutes. jeera for seasoning 1 large piece of raw mango salt to taste. Sprinkle the palak over the daal and let it cook for another 10 min.soaked for 1 hour 1 cup of chopped palak 1/2 cup finely chopped capsicum 3 green chillies 1 teaspoon garam masala mustard. Add the garam masala and fry for 1 more minute. Add the mustard and jeera to the hot oil. When they splutter. 2 teaspoons oil Method Cook the daal and mango together till it is done (if u use a pressure cooker. Add the daal to the pan. You could also use sprouted moong or any sprouts instead of the daal . heat 2 teaspoons of oil. Serve hot with rice or rotis. wait for 2 whistles) In a non stick pan. Variations: You can replace palak with methi or radish leaves.Daal With Palak And Capsi Ingredients 2 cups of daal (a mixture of any daals is fine) .
After about 35 minutes. Cover the pan and maintain the heat at medium-high. washed. for color) . add some more hot water. carrots. After a few minutes. put the ginger paste. In a separate pan heat quite a lot of water (depending on how liquidish you want your daal to be ). add the fresh lemon juice and then serve with hot basmati rice. Finally. A stock pot would be fine. add the veggies and the daal. jeera. and sweet peas) fresh lemon (1/2) canola oil or any cooking oil (1 tablespoon) jeera (about 1 tbsp) green chillies (chopped) turmeric powder (little. peel the skin. fresh chopped vegetables (cauliflower. The whole thing should be done in another 15 minutes. check and see if the daal is boiled and close to being soft and mashy. and the haldi.The water should be very hot. butternut squash or acorn squash (pumpkin). Keep aside. Then add the salt and the chopped cilantro. radish or turnip (mooli). If not. Pour the oil in it and set at medium-high. Take a big. and liquify in the blender to a paste-like consistency the amount of ginger to be taken would depend on your taste don't take too much though) fresh cilantro (green coriander leaves) 1/2 a bunch (cleaned. Stir constantly and saute at medium to medium-low heat. After the oil is heated. Keep covered with the pan lid throughout to retain the aroma of the fresh vegetables and the cilantro. and green chillies in it.Mixed Vegetable Moong Daal Ingredients oong daal (about 1 full cup/coffee mug) ginger (take some fresh ginger. Then add the hot water. deep pan with a lid. The vegetables would also be done by then. and chopped into pieces) Method Dry roast the moong daal in a pan or a wok in low heat for a few minutes by stirring constantly. Keep on stirring till a wonderful aroma comes out. Adjust the salt amount if you add water.
.Dal With Raw Mango Ingredients tur dal 1 cup mango-1 (if sour mango 1/2) salt to taste pinch of turmeric green mirchi 1 or 2 For Seasoning: ghee 1 tbs mustard seeds 1/2 tsp cumin seeds 1/2 tsp a pinch of hing lal mirch powder 1/4 tsp coriander leaves for decoration Method Wash dal and boil until it will cook. Cook until mango become soft. Now add cooked dal to this and boil if require add little more water. In a pan boil some water and add mango pieces. lal mirch and salt. turmaric. In other pan heat ghee add mustard. Add this seasoning to dal and decorate the dal with some coriander leaves. lal mirch powder and hing. cumin seeds.
Add the cooked daal and cook till they mix well. . garlic into paste (use little water). This can be served with chapathi.1/2 tsp chilli powder . Chop the 3/4th of onion and chop into small pieces. Grind the remaining piece of onion with dhania powder.1/4 tsp ginger . Fry cut onions in 2 tsp of oil (vegetable). Stir for a while.Green Gram Dal Ingredients onion . ginger.1/2 cup (do not use cut gram) dhania powder .1 small onion green gram .small piece garlic to taste (optional) salt to taste (3/4 tsp) coriander leaves Method Cook the green gram well. salt. Add the paste when the onion turns brown. Garnish the daal with dhania or coriander leaves.
Method Soak urad dal for about 2 hours. .Sukhi Urad Dal Ingredients split urad dal : 2 cups grated ginger : 2 tsp. however the chilka has to be removed by boiling the dal before making the dish. turmeric powder : 1/2 tsp. asafoetida : less than a pinch cumin seeds : 1 tsp. Stir for about 1 minute. coriander and turmeric powder. heat oil in a pan and splutter cumin seeds in it. Meanwhile. green chillies : 3. Next add asafoetida. Stir for 5 minutes and your dal is done. Add ginger and chillies and the microwaved dal. Note: If you do not have a microwave . vegetable oil : 2 tsp. You can also use chilke wali urad for this dish. chopped coriander powder : 1/2 tsp. you can also pressure cook the dal with very less water. Microwave the dal for about 9 minutes by covering the dish with a plate.
Add daal. water.Chane Vadia Daal Ingredients 1 cup chana daal 6 vadia. garam masala salt & chili powder according to taste Method Clean and wash daal. turmeric. fry cumin with ghee. . salt and chili powder. In a small pan. cumin 2 tsp. Close cooker and cook on high for another 10 minutes. Mix garam masala and pour it on daal. turmeric 1/2 tsp. broken 4 cups water 1/2 tsp. In a pressure cooker fry vadia with one tablespoon oil for 2 minutes. oil 1/2 tsp.
After the dal is cooked. Then cook the dal till it becomes soft & can be smashed. Take a pan add on some oil & then to it the mustard seeds. remove it from flame & add the grinded mixture to it with salt & keep it aside. Serve it with hot rice & papad. curry leaves mustard seeds. Let the dal become little hot but do not boil it.Coconut Moong Dal Ingredients moong dal 1/2 cup coconut freshly grated 1 cup red chilly powder 1 tsp turmeric powder 1/2 tsp garlic cloves 5-6 nos. garlic. Once it starts spluttering add the 2 red chillies & curry leaves to it & then the dal mixture. Method Take the moong dal & roast it dry without any oil till it is pink in colour. Meanwhile grind the coconut. red chilly powder & turmeric powder together. red chilly 2 nos. .
lentils. coriander seeds 2-3 dry red chilli . Cook until the dal is soft (about 5-8 minutes) Mash this cooked mixture lightly. garlic. add dry red chillies and coriander seeds. Add turmeric and half of the curry leaves. turmeric 3-4 flakes garlic 1 small onion (sliced) 10-15 curry leaves (optional) Method In a pressure cooker add water. cook on a low flame. Allow to stand for a few minutes. one onion sliced. In a saucepan. red chilli powder 1 spoon ghee 5-6 fenugreek 1 tbsp.Tuvar Dal With Palak Ingredients 1 cup tuvar dal (yellow lentils) 3-4 bunch spinach 1-cup tomato (sliced) 1/4 tsp. add the remaining garlic and curry leaves. 1 bunch coriander pinch asafoetida 1-2 tsp. asafoetida and close the cooker. heat a little oil. Add salt and chilli powder. fenugreek. one whole tomato. spinach. When the oil is hot and sputtering add it to the dal. a little of the coriander.
Fry onions till they turn brown. Add tamarind juice. With 2 spoons of oil in tava. add mustard. . boil this mixture for 5 mins. Add the apple cubes and continue boiling for another 5 mins Added the cooked dhal and continue boiling for another 5 mins. cummins. Add green chillies. coriander leaves and put the stove in sim for 10 mins. Add salt.Apple Sambar Ingredients 2 apples (sour) tamarind juice extracted from lemon sized ball sambar powder (mtr) 4 spoons asafoetida 1 onion cut into slices 1 green chilli 1 cup cooked toor dhal Method Peel off the apples and cut into small cubes. sambar powder. Soak the apples in lemon juice for 30 mins.
add haldi. Add water to make it as thick or thin as you like. when they splutter. Chop the asparagus sticks into 2 inch tall pieces. Fry for a bit. Add the asparagus sticks and fry for a while. Then add the green chillies. . the cooked toor dal and salt to taste. the consistency should be medium. add jeera. Then cover with lid and cook on slow fire for a while. hing and the curry leaves. Boil the daal and then add chopped coriander leaves. Heat oil/ghee in pot. Add a pinch of garam masala if you like. Ideally. add mustard seeds. When asparagus is tender (it should not become too mushy).Asparagus Daal Ingredients 1 cup toor daal 6-8 sprigs of fresh asparagus sticks 1/2 tsp mustard seeds 1/2 tsp jeera 1/4 tsp hing (asafoetida) 2-3 medium sized green chillies coriander leaves chopped a few curry leaves a pinch of garam masala (optional) 4-5 tbsp of oil/ghee salt to taste Method Pressure cook the toor daal. Serve hot with rice or chapatis.
add dhal. cumin seeds and garlic paste to oil. Cabbage with dhal is ready to serve. This goes very well with chapati . Method Soak dhal for 1 hour. Close the vessel and allow it boil for 6 to 8 minutes on a medium flame and keep stirring occasionally. Add finely chopped cabbage and mix it well. Add mustard. (Do not pressure cook the dhal). splutter. When cabbage turns soft. Afterwards boil it in 1 1/2 cups of water until very soft and keep it aside. Add some more water and allow it boil for another 7 to 8 minutes with vessel closed. salt and mix well.Cabbage With Dhal Ingredients 1 lb finely chopped cabbage 1/2 cup toor dhal or moong dhal 1/2 tsp mustard seeds 1/2 tsp cumin seeds. 1 clove of garlic 2 tbsp oil salt to taste.
Close the pressure cooker and cook till dal is done. Add masoor dal and palak. chop and keep aside.a pinch dhania powder . turmeric and salt. Add 1/2 tsp of pure ghee. red chilly powder. papad and fried "dahi . Serve hot with plain rice.1 tsp ginger/garlic paste .1.1 tsp coriander .chopped finely red chilli .5 cups finely chopped onion one piece .few leaves ghee .to taste oil . Add ginger/garlic paste. Stir till ginger /garlic smell goes away and oil leaves the side of the pan.as per taste turmeric .1 cup palak . Heat oil in a pressure cooker. dhania powder.1/2 tsp salt .mirchi". .Masoor Dal With Palak Ingredients masoor dal .1 tbsp Method Wash palak (spinach) thoroughly. Add chopped onions and coriander leaves and fry the onions till they are pale brown in colour.